Thippili Rasam – Long Pepper or Indian Long Pepper( pipli or pippali ) is a flowering vine with lot of medicinal properties.. a little stronger than regular black pepper. The dried flower of this plant is called Arisi thippili and roots are called Kandanthippili… both are good for your health and you can use any one of them for this recipe or combination of both.
During my Indian trip i usually shop for all these special herbs and spices from Naatu Marundu Kadai… my favorite being Dabba Chetti Kadai in Mylapore, Chennai…. using them once a month. This is also available online and in some Indian stores… & in amazon sells for a fortune 🙂 so better shop when you visit your native place or let someone bring it for you 😉
Try out MINT RASAM PINEAPPLE RASAM MURUNGAI KEERAI RASAM
Ingredients to roast & grind (rasam powder)
- Arisi thippili / dried long pepper – 5
- Dry red chili – 2
- Cumin seeds – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Coriander seeds – 1 teaspoon
- Toor dal / Thuvaram paruppu – 2 tablespoons
- Curry leaves – 3
- Oil – 1 teaspoon
Ingredients for Rasam
- Oil / ghee – 1 teaspoon
- Mustard seeds – 1/2 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Split black gram – 1/4 teaspoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida powder – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Rock candy/ Panang kalkandu / Palm candy – a tiny piece
- Garlic – 3 (crushed)
- Tomato – 1/2 cup (chopped)
- Salt – 1/2 teaspoon (kosher/ kallu uppu)
- Curry leaves – a few
- Corainder leaves – a few
- Tamarind – a marble size (soaked in 1/4 cup water)
- Water – 1 & 1/2 cups
Try our KOLLU RASAM PORICHA RASAM TOMATO RASAM
Lets see how to make this Thippili rasam…
To start with we need to make this rasam powder using those arisi thippili… like i said you may use either thippili or kandanthippili or little bit of both for this recipe.
Heat oil from table-1 and start roasting thippili, toor dal, dry red chili, black pepper and curry leaves… roast the dal it becomes golden brown…
when it almost golden add the cumin seeds and coriander seeds to it and brown a little bit.
Switch off and let cool completely.
Grind to a coarse powder and keep it aside.
Now in a kadai, heat oil or ghee according to your choice and temper with mustard seeds, cumin, split black gram, fenugreek and few curry leaves. (Its our family tradition that we use a little bit of vendhayam in our rasams… its optional but pls do)
Now add in the crushed garlic and fry for a minute or so.. Try our MYSORE RASAM
Followed by the rock candy / panang kalkandu… you to get to see this often( yo may add a pinch of regular sugar or jaggery instead) this rock candy has medicinal values too, it kind of balances the strong pepper flavor plus its good for you too!
Now add in the chopped tomatoes and cook till becomes soft.
Add in turmeric powder at this stage.
Followed by the rasam powder.
Followed by the thick tamarind extract. Try our LEMON RASAM
Now add the water and increase the flame.
Add in salt and some of the coriander leaves and bring it a boil.
When you see the first rolling boil, immediately switch off.
Garnish with more coriander leaves and have it hot hot with sadam or just drink it up!
Try our THENGAI PAAL RASAM MILAGU RASAM
Notes
- Serves – 4
- Use either arisi thippili or kandanthippili or combination of both.
- Adding palm candy is optional but try to if you get a chance.
- You may skip dry toor dal roasting part and use dhal water instead.